Ingredients Jump to Instructions ↓

  1. 500 ml/16 fl oz water

  2. 150 ml/1/4 pint dry white wine

  3. Salt

  4. Sugar

  5. Cayenne pepper

  6. Grated rind of 1 orange, organically grown

  7. 30 g/1 oz unsalted butter

  8. 500 g/1 lb white asparagus, peeled

  9. 200 mll

  10. 7 fl oz creme fraiche

  11. Juice of 1 blood orange

  12. Freshly ground white pepper

  13. 4 x 200 g/7 oz raw salmon fillets, skinned

  14. 1 bunch of chives, finely chopped

  15. Serves 4

Instructions Jump to Ingredients ↑

  1. Method :

  2. For the asparagus broth, bring the water and white wine to the boil in a large saucepan and generously season with salt, sugar and cayenne pepper.

  3. Add the orange rind and butter. Cut the asparagus into 3 cm/1 inch pieces, add to the pan and simmer for 5 minutes.

  4. Mix the crème fraiche and orange juice and season with salt and pepper.

  5. Season the salmon with salt and white pepper, place in the asparagus broth and allow to stand (off the heat) for 5 minutes.

  6. Ladle the asparagus and the broth into 4 deep plates, place the salmon fillets on top and serve, sprinkled with chives, with the orange dip.

  7. Serve with new potatoes and some sliced fresh baguette.


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